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Wednesday, August 9, 2017

Zucchini Stuffed Chicken Parmesan

Yes another recipe with zucchini!  I must say we are really finding all kinds of new ways to eat our garden treasures.  This is a great variation on parmesan chicken without the noodles!  It is perfect served with a nice green salad.  I only had chicken tenderloins, so I made those instead. 

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded zucchini
  • 3 1/4 cups shredded mozzarella
  • 3 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 1/2 cups breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 cup flour
  • 2 eggs, beaten
  • Basil for garnish
  • Quick marinara
    1 (28 ounces) can crushed tomatoes
  • 1 handful basil leaves

  • Put zucchini in a colander and sprinkle with a t. of salt.  Allow to sit for 15 minutes.  Squeeze out any liquid.   In a bowl combine zucchini, parmesan cheese, garlic, and red pepper flakes.
    Make a slit lengthwise in the chicken.  Stuff 1/4 c. of the zucchini mixture into this pocket.  Keep closed using toothpicks.  Put breadcrumbs and Parmesan into a bowl.  In another bowl put the flour,  In yet another bowl beat the eggs.  Dip chicken in four, then egg, then breadcrumbs.  Place  chicken in a baking dish and bake in a 350 degree oven for 25 minutes.
    Combine tomatoes and basil.  Pour over chicken.  Sprinkle with mozzarella cheese.  Cover with foil and bake 15 minutes.  Uncover and bake 15 more minutes.

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